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Mix together Ā½ cup of the diced apples with the dried cranberries, shallots, 1 tablespoon Italian parsley and chopped thyme. Add a tablespoon of olive oil and sprinkle with salt and pepper.

Slice each tenderloin lengthwise about Ā¾ deep to make a long pocket. Season the tenderloins with salt and pepper.

Fill the tenderloins with the apple cranberry mixture and then tie with kitchen twine to hold in the filling.

Place the stuffed tenderloins in a baking dish and drizzle each loin with olive oil. Then drizzle with 1 cup of wine and transfer to the oven. Roast for about 20 minutes or until the internal temperature reaches 160F.

Place the leftover filling (if you have some left) with the remaining chopped apples in a small sauce pan. Add one cup of apple cider to the chopped apples and bring it to a simmer. Cover with a lid and simmer on low until the apples are tender and the mixture thickens into a light compote or sauce. Season with a little salt and pepper.

When the pork is done, let it rest for a few minutes. Remove the kitchen twine and slice into 8-10 slices per tenderloin. Transfer onto a platter and sprinkle with remaining Italian parsley. Serve with the apple compote and a wild and brown rice or garlic mashed potatoes.

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